Easy Vegan Oil Free Pesto
Easy, delicious and bursting with flavor. It's a fabulous sauce that you are going to love.
Equipment
- Vitamix Blender or food processor
Ingredients
- 2 cups fresh basil
- 1 cup arugula
- 1 cup spinach
- 1/2 cup zucchini, raw
- 2 tbsp lemon juice
- 12 cloves roasted garlic or 3- 4 cloves, raw garlic
- 1 tbsp walnuts
- 1 tbsp pumpkin seeds
- 2 tbsp nutritional yeast - optional
- 1 tsp salt substitute -optional
- freshly ground black pepper to taste
Instructions
- Put all ingredients into a blender container and use the tamper to push the ingredients into the blades to process. You can make it coarse or as smooth as you wish. I have also made it in a mini food processor but you have to add the greens in small batches and process after each addition. It doesn't get as creamy - it will be more coarse. I find the Vitamix blender works best for me.
- Refrigerate in a jar with a lid. Lasts in the refrigerator for about 5 days. It can also be frozen. Great to freeze in the Souper Cubes in a quantity that works best for you. Freeze for up to 3 months for best quality.
Notes
How many ways are there to enjoy oil free pesto?
Veggie Pizza - use as your sauce instead of pizza sauce
Toss with your favorite pasta - try a gluten free pasta made with legumes
Toss with zucchini noodles
Mix pesto with cherry tomatoes cut in half and persian cucumber slices
Dollop on oven roasted veggies when they come out of the oven
Use as dip for raw vegetables like red bell pepper
Use as a spread for a wrap using a large dark leafy green and sprouts, shredded carrots and other veggies
Spread onto corn on the cob
Top baked potatoes with pesto
Mix with air fried potatoes
Put a scoop on top of your chopped salads
Mix with white beans and serve with steamed greens
Tried this recipe?Let us know how it was!